Hey Glory! I love that you were able to make these cookies all your own! Love the addition of more chopped dates, honestly can never have enough 🙂 Thanks so much for taking the time to rate, review and share your experience!

LOVE this recipe! My changes are that instead of 2 flax eggs, I use 2 eggs. I swapped the tahini for almond butter and I used double the amount of almond butter. I also use more dates – about a heaping cup of chopped dates).
I googled a chai spice recipe, made a jar and I scoop what I need. This is my favorite breakfast cookie, the chai spice is so delicious!

You can absolutely make a 1:1 swap. Let me know how you make out!

I am so happy that this is a family favorite! Thanks so much for taking the time to rate and review 🙂

Hey Melissa, Thanks so much for your feedback! I suppose everyones ovens are a bit different and I suppose depending on the climate you are living in it may affect things as well. Appreciate sharing you sharing your experience for others! 🙂

Hi Almira! Great question. I usually make my own chai spice blend with cinnamon, cardamom, ginger, cloves, and a little black pepper.

This is exactly what I hope for with all my recipes—confidence to make them your own! I love that you made those swaps and still loved the cookies. Thanks for baking along with me, Sema!

Thanks for your question, Cherylene! I haven’t posted a full nutrition breakdown yet, but I’m working on adding it.

Hey Julie! I LOVE the idea of crushing these cookies over greek yogurt! What a dream 🙂 I am so glad that you are enjoying these and they are being made all the way in Austrailia <3 Thank you so much for the love and taking time to review these cookies!